Ozark Mill- Sous Chef

Ozark, Missouri
The Ozark Mill And Finley Farms
The Ozark Mill and Finley Farms
Depends on Experience  Annual
Full Time


Ozark Mill and Finley Farm Description: Located in the heart of the Ozarks, Ozark Mill & Finley Farms is a historical and cultural destination for a new generation of travelers. Set along the Finley River in Ozark, MO, just a short drive from Springfield. We have taken great care to restore the working grist mill (built 1833) along the riverbank, to continue a long tradition of being the center of the community. The mill creates a unique place that embraces our heritage and supports a modern shift towards a more simple way of living. These inspired spaces offer events and programs that will allow people to experience an Ozark way of life in a whole new way. Inspired by the spirit of the Midwest, we are committed to delivering memorable experiences and genuine hospitality.

Modeled after the family farms that once dotted the Ozark landscape, Finley Farms honors the true spirit of the Ozarks agricultural beginnings—through time honored techniques, education and a sense of pride. Finley Farms is a multi-parcel, small plot, high-yield farm that will include a variety of edibles from vegetables to fruit and herbs to mushrooms. The farm produces seasonal products for the on-site farm market and restaurants. The farm is dedicated to being a resource and an educational amenity for the area. The farm grows produce that is incorporated through a myriad of food, drinks and products throughout the entire property.  

Our business focus is outdoor retail and destination hospitality. We have deep roots and a deep love for the Ozarks which is why we are committed to the conservation and restoration of our land and our landmarks.  

Position Summary: The Sous Chef at Finley Farms is responsible for supporting the Chef de Cuisine and Executive Chef in food production while ensuring a consistently high level of culinary quality and service for the front and back of the house. 

Essential Functions:

  • Monitor and control all food production in the restaurant and ensure of its quality during preparation and service execution
  • Support the Chef de Cuisine and the Executive Chef the daily kitchen operations of the restaurant and ensure its culinary readiness for service.
  • Schedule Staff according to budget and business forecast/needs. Monitor daily culinary operation efficiency and productivity.
  • Assist in maintaining an accurate kitchen recipe book.
  • Monitor and control all food production and ensure of all recipe are constantly followed by cooks
  • Continually train and update staff.
  • Responsible for product availability for restaurant.
  • Provide administrative assistance to the Executive Chef as needed
  • Direct proper sanitation of kitchen facilities and equipment.
  • Ensure that all kitchen equipment is in good working order.
  • Direct proper maintenance of kitchen coolers and freezers (food product rotation, food product storage, sanitation, labeling, etc.)
  • Ensure safe working environment and techniques in the kitchen.
  • Model and promote good working relationship with Front of the House managers and staff.
  • Meet daily with servers and kitchen staff to communicate menu changes, discuss and resolve operational challenges.
  • Understand and effectively communicate expectations to direct reports, and ensure expectations are met while adhering to proper guidelines. Hold direct reports accountable.
  • Responsible for control of sign-in/sign-out procedures for kitchen staff; including but not limited to: keys and vehicles.
  • Monitor and promote to all staff the importance of Finley Farms asset protection
  • Facilitate monthly departmental meetings and follow through on unresolved topics.
  • Other duties as assigned

 Candidate Profile:

 Education and Experience

  • Associates degree in culinary arts plus 2 years, of relevant professional cooking experience in hotel and/or Conference facilities, including management experience, or a combination of education and experience from which comparable knowledge and skills are acquired.
  • Ability to organize and manage multiple priorities
  • Ability to stand for extended periods of time
  • Minimum of 1 year in a supervisory role with experience in coordination and managing staff
  • Excellent interpersonal and communications skills
  • Ability to perform as a strong team player

 Preferred Traits

  • Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation; good knife skills and knowledge of food and its characteristics, especially its shelf life.
  • Experience with farm to table dining.
  • Ability to motivate others and lead people in the area of correct procedures and follow through.
  • Ability to deal effectively with a variety of company personnel and outside vendors.
  • Good personal hygiene.

Skills and Knowledge

  • Writing - Communicating effectively in writing as appropriate for the needs of the audience.
  • Basic Computer Skills - Using basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
  • Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
  • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences.
  • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training and development, compensation and benefits, labor relations and negotiation, and personnel information systems.
  • Law and Government - Knowledge of laws, legal codes, court procedures, precedents, government regulations, executive orders, agency rules that apply to job (e.g., OSHA, EPA, ADA, CFC, NFPA, ASI).
  • Clerical - Knowledge of administrative and clerical procedures and systems such as word processing, managing files and records, stenography and transcription, designing forms, and other office procedures and terminology.
  • Analytical/Critical Thinking - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
  • Education and Training - Knowledge of principles and methods for curriculum and training design, teaching and instruction for individuals and groups, and the measurement of training effects.
  • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
  • Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly.
  • Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem.

 Management Competencies

  • Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment.
  • Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives.
  • Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment.
  • Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization.
  • Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message.
  • Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs.
  • High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks.
  • Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently.
  • Problem Solving / Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions.